1.5.3.25: fructosyl amine oxidase (glucosone-forming)
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For detailed information about fructosyl amine oxidase (glucosone-forming), go to the full flat file.
Reaction
Synonyms
AgaE-like protein, amadoriase, amadoriase I, amadoriase II, FaoA, FAOAo1, FAOAo2, FAOD, FAOD-Ao1, FAOD-Ao2, FAOX, FAOX-C, FAOX-II, FrlB, fructosyl amine:oxygen oxidoreductase, fructosyl amino acid oxidase, GAOA
ECTree
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Systematic Name
Systematic Name on EC 1.5.3.25 - fructosyl amine oxidase (glucosone-forming)
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N-(1-deoxy-D-fructos-1-yl)amine:oxygen 2-oxidoreductase (glucosone-forming)
Reducing sugars such as glucose react with amino groups in proteins via the spontaeous Maillard reaction, forming an unstable product that undergoes spontaneous rearrangement to a keto amine compound. These reactions are known as glycation reactions, and the stable products are known as Amadori products. This enzyme, which contains an FAD cofactor, catalyses a deglycation reaction that regenerates the amine reactant. By-products are glucosone and hydrogen peroxide. The enzymes have been reported from fungi and bacteria, but not from higher eukaryotes. Specific enzymes differ in their substrate specificity. cf. EC 1.5.3.26, fructosyl amine oxidase (fructosamine-forming).